Name: Chana Dal with Cauliflower and Coconut Milk
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Ingredients: 3/4 cup (165 grams) Chana Dal (soaked for at least one hour or overnight * (see note)); 1 Bayleaf; 1 cup (150 grams) Whole Raw Cashews; 1 1/2 tablespoon Coconut Oil (or olive oil); 2 cups (200 grams) Yellow Onion (diced (about 1 large onion)); 1 tablespoon Grated Fresh Ginger (use a microplane, about 1 1/2" piece); 1-2 Serrano Pepper (minced, about 3 tablespoons (1 pepper) **(see note), use 2 peppers for more heat); 2 teaspoons Mustard Seeds; 1 1/4 teaspoons Sea Salt; 2 teaspoons Ground Cumin; 1 teaspoons Ground Turmeric; 1/2 teaspoons Ground Cardamom; 1 tablespoon Grated Fresh Garlic (use a microplane, about 3 plump cloves); 2 pounds Cauliflower (trimmed and cut into 1" pieces (about 6 cups / 936 grams)); 2 cups (260 grams) Carrots (quartered and diced, about 4 carrots.); 1 (400 grams) Can of Coconut Milk (full fat, unsweetened); 1-2 tablespoon Tamari (to taste); Brown Basmati or Jasmine rice, Chopped Cashews, Cilantro, Lime and/or Sriracha

Chana Dal with Cauliflower and Coconut Milk is an Indian-inspired curry that comes together in about 50 minutes. It’s infused with spices like turmeric and cumin with fresh ginger and garlic. Creamy coconut milk and crunchy cashews tie all the flavors together.

Chana dal is smaller but similar in flavor to chickpeas, so if needed, they can be substituted with delicious results. Share with white or my Fluffy Brown Basmati Rice and/or naan to round out the meal. This recipe is vegetarian, vegan and easily gluten free.

⭐️⭐️⭐️⭐️⭐️ Recipe Review: “Delish! Easy, quick. Everybody liked it including a few picky teenagers.” ~ Karen

Chana Dal Recipe with cauliflower, cashew and coconut milk in a Dutch oven ready to serve.

Chana Dal with Cauliflower Highlights

If you’re like me, you know the versatility of cauliflower and chickpeas. Like my Cauliflower Tinga Tacos this recipe is also a prime example of how cauliflower is a blank canvas for delicious flavors.

Hearty and satisfying, this chana dal curry is homemade takeout at its best! Rich in spices, garlic, and ginger, the aromatics and onions infuse cauliflower, chana dal, and coconut milk, turning this into a flavor-rich, colorful and delicious meal. Adjust the spicy to taste, taking it up or creating a more mellow flavor.

After the chana dal is cooked, the remainder of the recipe is cooked in one pot, making clean-up a snap.

Although this recipe is not authentic to Indian cuisine, it has a mouthwatering assortment of spices, textures, and flavors reminiscent of Indian food.

This Recipe Is

texture rich
hearty
easy to meal prep

If you love homemade Indian inspired recipes, you’ll enjoy this curryish dish!

About the Key Ingredients

Chana Dal – also known as Bengal gram, chana dal is derived from the smaller split desi chickpeas. It’s slightly sweet, nutty and tender. Find chana dal in the bulk section for best value, or you can purchase them pre-packaged in the dry bean/lentil section of your grocery store. Cooked chickpeas are a good substitute if needed.
Fresh Ginger and Garlic – both offer authentic, earthy, savory flavor with a bit of spice.
Serrano Pepper – offers a clean, hot flavor. They’re often spicier than jalapenos, but like jalapenos, their heat can vary. In this recipe, use one pepper for mild spice, or two for a more noticeable heat. Adjust to taste.

Spices – mustard seed, ground cumin, ground turmeric, and ground cardamom combine to create an authentic and warm flavor. Find all these spices in the spice bulk bins for best value.
Cauliflower – mild and slightly nutty, cauliflower provides bulk and texture in this dish. It’s a versatile vegetable that pairs well with seasonings and spices due to its mild flavor.
Full Fat Unsweetened Coconut Milk – adds moisture and a slightly sweet coconut flavor. Use full fat (the canned variety) for the creamiest texture. I like Thai Kitchen and Native Forest brand.

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How to Make Chana Dal with Cauliflower
step by step

Chana Dal soaking in a bowl of water. — 1. soak the dal for 1 hour. drain then cook .

Onions, spices and ginger and serrano peppers in a Dutch oven. — 1. soak the dal for 1 hour. drain then cook .

Chana dal is a variety of split chickpea that’s found in many Middle Eastern and Indian foods. It has a sweet, earthy flavor and can be used in dal, curry, spreads, dips, soups and more.

Chana Dal Recipe with cauliflower, cashew and coconut milk cooking in a Dutch oven. — 5. lid & cook.

Pro Tip: there’s no need to peel the ginger, just grate it on a microplaner and use it in the recipe.

Chana Dal Recipe with cauliflower, cashew and coconut milk in a serving bowl with rice and garnished with limes.

Traci’s Tips

Chana Dal Substitute: I’ve found chana dal pretty reliably in the bulk section at several grocery stores. However, it can sometimes be hard to find. If unavailable, you can easily substitute cooked chickpeas in this recipe.
Meal Prep: this is a terrific dish to make ahead. You can cook the entire dish and refrigerate it or freeze it. Or you can cook the dal, and chop the veggies then cook and assemble the recipe up to two days later.

13 comments

4.80 from 5 votes